Chocolate Waves
Pane-bistecca
Chocolate waves, a simple cookie that tastes great not only at Christmas. I piped them with a cookie press, but you can also make them with a piping bag and a flat, serrated nozzle.
They are very easy and quick to make. They are crumbly and delicate and perfect for any table. For me, they are the start of this year’s Christmas cookie parade! Of course, you can also serve them throughout the year, because they go well with any coffee table!
They are very easy and quick to make. They are crumbly and delicate and perfect for any table. For me, they are the start of this year’s Christmas cookie parade! Of course, you can also serve them throughout the year, because they go well with any coffee table!
Ingredients
250 g soft Butter
100 g Icing Sugar
1 Vanilla Pod
1 Pinch of Salt
300 g Flour
80 g melted dark Chocolate
1 tsp Cocoa Powder
2 Egg whites
100 g dark Chocolate for deco
Instructions
1
Step 1
Mix the butter with the scratched out inside of the vanilla bean and the icing sugar.
2
Step 2
hen add the flour, salt and egg-whites and mix well. Lastly add the melted chocolate and the cocoa powder and fold them in.
3
Step 3
Fill the dough into a cookie press (or the piping bag) and press onto a baking sheet. Bake in the oven at 200 C for 10-14 minutes.
4
Step 4
Let them cool completely, then dunk one side (or both if you wish) into the melted couverture. Let them dry on a baking paper.
Notes
Properly staked into a cookie box they can be stored up to 3 weeks.
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